All my life I have only liked my sweet potatoes one way, and that was my momma’s sweet potato soufflé that she fixed every year at Thanksgiving and Christmas.

In an effort to add more variety to our supper table, I decided to give this decidedly autumn vegetable a try as a wonderful accompaniment to some fish I was broiling one night last week.  It took a few minutes to decide how to prepare them and opted for fries to make them more appealing to my kids while still keeping them fairly healthy.

It’s super easy, the only challenge is peeling and slicing the potato as they are a bit more tough than regular potatoes.

INGREDIENTS:

2 large sweet potatoes, washed, peeled and sliced into fries
2-3 Tablespoons olive oil
1/2 tsp. Kosher salt

Let’s Make It!

**Heat 2 Tablespoons if the olive oil over medium heat, saving the other tablespoon if it is needed later in cooking the fires.  Add the sweet potatoes a few at a time to form a single layer for cooking.

**Turn about a minute and half into cooking and continue to cook another minute or two (taste one to make sure it is cooked through).  Sweet potatoes cook much differently than potatoes, so don’t expect them to crisp up the same.

**Carefully remove the fries from the hot oil and drain well on a paper towel.

**Sprinkle with a little Kosher salt and serve.

Super easy and really quite tasty.  Not only were these delicious with fish, they would be fabulous with hamburgers as well.

Linking up with Foodie Friday this week.